This Meyer Lemon Loaf with Blood Orange Glaze is the most lovely loaf cake made with a gorgeous blood orange glaze. Perfect for a winter brunch, breakfast or to enjoy on a much needed coffee or tea break with a friend!
If you love bright, citrusy bakes like this Lemon Bread , you should also try my Orange Poppy Seed Cake (Ciambella) and these Italian Lemon Knot Cookies-two fresh, zesty desserts that are perfect with coffee or tea.
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This Meyer lemon loaf cake is one of my favorite ways to use fresh citrus when it's in season. It's soft, buttery, and full of bright lemon flavor, finished with a vibrant blood orange glaze that takes it to another level.
For me, this is the kind of citrus loaf cake I make when I want something simple but still feels special. It comes together easily, and the combination of Meyer lemon and blood orange gives it a fresh, slightly floral flavor that you don't get from regular lemons.
If you're looking for recipes using Meyer lemons, this is one I always come back to. It works perfectly for breakfast, brunch, or an afternoon coffee break.
Why I Love This Meyer Lemon Cake
I've tested a lot of Meyer lemon cakes, and this one stands out because the texture stays soft and moist without being too dense.
What makes this one of the best Meyer lemon cake recipes in my kitchen:
• Fresh Meyer lemon juice and zest give a softer, less sharp citrus flavor
• The crumb stays tender thanks to butter and milk
• The blood orange glaze adds color and a slightly deeper citrus note
• It's simple to make, no complicated steps
I especially love how the glaze sets slightly on top, giving that classic Meyer lemon drizzle cake finish.
How to Make Meyer Lemon Loaf Cake
Cake
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and continue beating until smooth.
- With the mixer on low, slowly drizzle in the Meyer lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the batter, then add half of the milk. Repeat with the remaining flour and milk, mixing until smooth.
- Transfer the batter to the prepared loaf pan.
- Bake for 55-70 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the loaf cool completely before adding the glaze.
Glaze
- In a small bowl, combine the blood orange juice and powdered sugar until a thick glaze forms.
- Drizzle over the cooled loaf before serving.
My Best Tips
Use fresh Meyer lemons. Bottled juice won't give the same soft citrus flavor.
Do not rush the cooling. The glaze sets much better on a fully cooled loaf.
Adjust the glaze texture. Add more powdered sugar for a thicker drizzle or more juice for a thinner glaze.
Frequently Asked Questions
Yes. You can substitute regular lemons, but the flavor will be more sharp and tangy. Meyer lemons are naturally sweeter and slightly floral, which is why I prefer them in this Meyer lemon loaf cake.
Meyer lemons are a cross between a lemon and a mandarin orange. They have a thinner skin, deeper yellow color, and a softer, less acidic flavor, which makes them perfect for baking.
This usually happens if the loaf is underbaked or the oven door is opened too early. Make sure the center is fully set and a toothpick comes out clean before removing it from the oven.
Yes. Divide the batter into a muffin tin and bake at 350°F (175°C) for about 18-22 minutes. This works well if you want individual portions of this Meyer lemon cake.
Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let it come to room temperature before serving for the best texture.
Yes. Wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature, then glaze before serving if possible.
You can, but I don't recommend it. The glaze adds extra citrus flavor and balances the sweetness of the loaf. You can also substitute it with a simple lemon glaze if needed.
What other variations can I try?
If you want to switch things up:
• Add poppy seeds for a Meyer lemon poppy seed loaf
• Use orange zest for a deeper citrus flavor
• Swap the glaze for a classic Meyer lemon drizzle cake finish
Did you make this and love it? Please RATE THE RECIPE below:)
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Meyer Lemon Loaf with Blood Orange Glaze
Equipment
Ingredients
- BREAD
- 1 stick butter softened
- 1 cup sugar
- ¼ cup freshly squeezed meyer lemon juice from about 3 meyer lemons
- 1 teaspoon meyer lemon zest
- 2 eggs
- 2 teaspoon baking powder
- 2 cups flour
- ½ teaspoon salt
- ⅓ cup milk
- GLAZE
- ½ blood orange juiced
- enough powdered sugar to make a thick glaze
Instructions
- CAKE
- Preheat oven to 350 degrees.
- Cream together the butter and sugar until light and fluffy. Add eggs and continue beating until smooth. With mixer on low, slowly drizzle in the lemon juice and lemon zest.
- Whisk together the flour, baking powder and salt in a large bowl. Add half of the dry ingredients alternately with the milk to the butter mixture. Continue with the other half of the flour and milk and beat until smooth
- Transfer to a greased loaf pan and bake for one hour and ten minutes, or until deeply golden brown (mine baked in about 55 minutes). Remove from oven and let cool completely before drizzling with glaze.
- GLAZE
- In a small bowl, combine the blood orange juice with powdered sugar. Drizzle over top.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
One of my fondest memories is an Easter dinner shared with an Italian family years ago. This took me back. Beautiful baking Lora, and an even more beautiful story.
I am in love with this Blood Orange Glaze! Beautiful!
What a delicious feast! And a gorgeous bread! So tender and fluffy! I am addicted to Pinterest too. xoxo
Beautiful! And yes, Pintrest is addictive! Thankfully, it is blocked at work. If not, I would waste my day away! Thank you for sharing with me. It brightened my Saturday and inspired me to get back into the kitchen and make something delicious. I hope you have a blessed Sunday!
That Pinterest is so hard to put down,lol! Your Meyer lemon bread is lovely with the pink glaze, I'll bet it was a huge hit, everything looks scrumptious, yum!
Wow, the colour of that glaze is simply stunning. What a gorgeous bread.
The bread looks great and I LOVE your twitter photos!
I made meyer lemon bread last month, only I made blood orange jam to go along with it. The flavor combo is amazing. Beautiful dinner Lora. Hope all is well.
-Gina-
I would love to try your jam! I bet it was amazing, Gina:)
This looks so beautiful and tasty. Love the lemon and blood orange combo. Yum!
That bread looks so moist and delicious! Nom nom nom!
Oh, yeah, this is a fabulous lemon bread....so moist and beautiful. Loving the pink glaze...and all the great food photos 🙂
Thank you Lizzy!I really liked the naturally pink glaze.
Wow, what a glorious day of food! 🙂 And the bread sounds delicious and refreshingly citrus-y!
Lemon bread coming out if oven in a couple min. Yum
Hi Cindy-Hope you liked it:)
what a wonderful day surrounded by great friends and food! anne
this bread sounds so yummy and looks so beautiful!
This looks delicious! NOM NOM NOM ;D
The loaf is gorgeoud! That pink glaze makes me so giddy!!
Beautiful photos, gorgeous looking food! If I can't live with you do you think I could move in with Ilaria's family?
Paula-they'd be thrilled:)Just come ready to gain a few pounds/kilos;)
This looks awesome Lora! I love the sound of the combination of the lemons and blood oranges!
Lora, your posts are always so lovely. What a wonderful family and group of friends you have. I must try that bread, I love all things lemon.